There finally seems to be light at the end of the tunnel. Shooting for my new cookbook is almost done and if all goes well I will FINALLY have my kitchen back in a few days time. The very same kitchen, that has turned into a daylight studio and chaotic storage room over the last months. Featuring a fridge that – yet again – has proven to be way too small for all the delicious treats, and still, while it always was filled to the brim, Oliver sometimes had a hard time finding something in there he was allowed to eat. How’s that for a tease?

Before I will reveal more about my upcoming book over the next months, a new recipe is in order, don’t you think? For this one you have to be up for a real taste surprise!

After tomato season has come to an end (*shedding a tear*), my shopping list is starting to merely contain Pomodori Pelati (canned tomatoes) and cherry tomatoes over the winter season. Even more so, since I discovered how to turn tiny cherry tomatoes into a surprisingly good cheese plate addition. I’m still experimenting with different herbs and spices, but for now I leave you with my favorite version, it uses warm winter spices like cinnamon and cloves:

Wash and pad dry the cherry tomatoes. In a small pot bring the sugar and water together with the rest of the ingredients to a boil until the sugar has dissolved. Add the cherry tomatoes and reduce the heat to a soft simmer.

Let simmer uncovered for about 20 minutes, the tomatoes should have turned soft, but still hold their shape (some skins may have pulled away from the fruits, that’s ok).

Fill into (sterilized) a jar using a funnel tube, close the lid and leave to cool on the counter before storing them in the fridge. I usually don’t use sterilized jars here, because I know these tiny treats rarely make it into their second week, so I cannot make predictions how long these would keep. And by all means – feel free to experiment with different spices and herbs. The yellow tomatoes in the picture were cooked with fresh sage, another jar I did earlier this year featured star anise quite prominently.

Oh my- this is must try! I'm gearing up for a big party with nothing but lots of yummy appetizers, and my only rule for my selected recipes is that I can make them in advance... I'm going to enjoy the party too, even if I am the cook for the night. So, YAY!!!!! Thank you, Nicky!!!

These sound really good. I've been making a tomato jam (Mark Bittman's famous recipe) the last few years to help make winter more bearable. When I'm faced with an abundance of cherry tomatoes next year I'll be back for this recipe.

I'm excited to have tomato season finally beginning here in New Zealand. My cherry tomato plants are flourishing and soon the harvesting will begin! A pleasure to find your blog.

Chico

Nov 15th, 2012

Thanks for sharing; I now have an idea on how to preserve cherry tomatoes. I’m looking forward to your new cookbook. By the way I’m just curious, how was your star anise in cherry tomatoes?

anonymous

Nov 16th, 2012

First of all I must have to say that your pictures for the recipe are so bright and perfect. Thanks for your idea on how to preserve cherry tomatoes. To me this candied tomatoes looks very delicious. I’m looking forward to your upcoming cookbook.